The jicama turned into quite a refreshing summer salad.  After looking at quite a few recipes I ended up just doing my own thing.  Very simple, tart and crisp.  The jicama has a unique peel - I found it easiest to start peeling with a veggie peeler and then pulling the strips of peel off by hand.  The jicama flesh is a bit starchy and leaves a slippery film on your hands.  I’ve heard it described as tasting like green apple but I found it didn’t have as much flavour as a green apple.  It’s more of a crisp texture that needs some zestiness.  The flesh needs to be grated or sliced quite thinly as the texture can be quite woody otherwise.  Anyway, here’s my salad recipe:

Jicama Salad

1/2 large jicama, peeled and cut into matchsticks

(probably about 1 lb)

lime juice - 2 to 3 tbsp

dried red chili flakes to taste

sea salt to taste

2 tbsp chopped fresh cilantro

Put the jicama in a bowl.  Toss with the lime juice, chili flakes and salt.  Garnish with the cilantro.  Chill until serving. 

This salad would go well with barbequed meats, spicy stirfries or Mexican food.  Enjoy!